Recipe from Lindsay Brooks.
2 cups white wine
2 cups water
2 cups sugar
2 whole vanilla bean, split and scraped
4 pears, peeled leaving the stem intact
Place the white wine, water, sugar and vanilla bean in a saucepan. Add peeled pears and bring to a soft boil. Cover and simmer for 30 minutes. Once pears are tender remove for syrup and chill. Using a melon baller, core the pears from the bottom. Serve standing upright or cut in half and top with ice cream.